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Pomegranate Possets - Easiest Elegant Custard

A simple and elegant dessert. Possets are custard made from heavy cream, sugar, and flavoring. This version uses pomegranate juice for a delicate, tart flavor and is topped with pomegranate seeds and chopped pistachios.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 4 hours 20 minutes
Servings 6 servings

Ingredients

  • 1 large pomegranate
  • 2 1/4 cups heavy cream
  • 3/4 cup granulated sugar
  • handful chopped, lightly toasted pistachios

Instructions

Juicing the pomegranate

  1. See note below for video on how to juice the pomegranate by hand. (No blender or juicer required - just the pomegranate, a fork, and a bowl.) Measure out 1/2 cup and set that juice aside. After you have juiced the pomegranate, open it and reserve a handful of the best looking seeds. Refrigerate them in a closed container to use as topping for the possets just before serving.

Making the possets

  1. Gently bring the heavy cream and sugar to a boil in a heavy, medium-sized pot. Start at a medium low heat, stirring frequently, and raise the stove heat to medium-high, being careful not to let the cream boil over.
    Bring heavy cream and sugar to a boil for pomegranate possets.
  2. Boil the cream and sugar for 3 minutes, stirring constantly. If necessary to prevent the mixture from boiling over, lower the heat. Immediately remove the pot from the heat.
    Boiling the heavy cream and sugar for pomegranate possets.
  3. Add the pomegranate juice, stirring until the mixture is just about a uniform color. Let the mixture cool for 10 minutes.
  4. Pour the mixture into six 1/2 cup ramekins and refrigerate them for at least 4 hours or overnight.
  5. Just before serving, add the topping (reserved pomegranate seeds and chopped, lightly toasted pistachios.)

Recipe Notes

Use the method in my video for juicing the pomegranate.  While you can use whipping cream as a substitute for heavy cream, the latter is preferable because it does not contain guar grum or other additives useful in whipping the cream.